Creamy Pesto Fettuccine Recipe Recipes Recipe For Banana

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EASY CREAMY PESTO



Easy Creamy Pesto image

I use pre-made or prepared pesto. Pesto concentrate also works great. Very simple and really tasty sauce. Great over pasta, veggies, and chicken. Enjoy!

Provided by sarah

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 10m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
1 cup heavy whipping cream
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons sour cream
3 tablespoons pesto, or more to taste

Steps:

  • Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
  • Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.5 g, Cholesterol 105.3 mg, Fat 35.4 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 20.2 g, Sodium 740 mg, Sugar 0.1 g

CREAMY CHICKEN PESTO FETTUCCINE



Creamy Chicken Pesto Fettuccine image

How to make quick chicken pesto fettuccine

Provided by Love Food Not Cooking

Categories     Main

Time 17m

Number Of Ingredients 7

1 tbsp pinenuts
4 oz fettuccini, dried or fresh
3 oz basil pesto
2 tbsp heavy cream
8 oz cooked chicken
2 cups baby spinach
1 tablespoon grated Parmesan cheese (optional)

Steps:

  • Lightly toast the pine nuts in a pan (3-4 minutes), remove from heat and crush with the flat of a knife.
  • Cook the fettuccine in boiling water according to the instructions on the pack (approx 11 minutes).
  • While the fettuccine is cooking, roughly chop the baby spinach leaves. Shred or chop the chicken into bite-sized pieces.
  • Add pesto and cream to a jar and shake to mix well.
  • When the fettuccine is cooked, drain and return to the pot.
  • Add the creamy pesto sauce, the chicken and chopped baby spinach to the fettuccine. Mix well.
  • Serve topped with crushed pinenuts.

Nutrition Facts : Calories 667.42 calories, Carbohydrate 46.52 grams carbohydrates, Cholesterol 156.63 milligrams cholesterol, Fat 34.91 grams fat, Fiber 3.73 grams fiber, Protein 40.72 grams protein, SaturatedFat 9.17 grams saturated fat, Sodium 535.91 grams sodium, Sugar 2.81 grams sugar, UnsaturatedFat 0 grams unsaturated fat

FETTUCCINE WITH CREAMY PESTO



Fettuccine With Creamy Pesto image

Make and share this Fettuccine With Creamy Pesto recipe from Food.com.

Provided by Bren in LR

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces dried egg fettuccine
1 (10 ounce) bag spinach
2 tablespoons unsalted butter
3/4 cup heavy cream
1 pinch of freshly grated nutmeg
1 finely grated lemon, zest of
1/2 teaspoon salt
3/4 cup freshly grated parmesan cheese, plus more for topping
fresh ground pepper
1/4 cup prepared pesto sauce

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 tsp salt. Increase the heat to medium high and bring the liquid to a simmer.
  • Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
  • Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

Nutrition Facts : Calories 630.5, Fat 31.7, SaturatedFat 18.2, Cholesterol 164.7, Sodium 669.2, Carbohydrate 65.5, Fiber 4.4, Sugar 2.1, Protein 22.3

SMOKED ALMOND PESTO SPAGHETTI



Smoked Almond Pesto Spaghetti image

Smoked almonds lend their signature salty, smoky flavor to this unique weeknight pesto pasta. The sauce is reinforced with smoked paprika for extra depth and brightened with a generous amount of fresh, herbaceous parsley. Peas are added to the pasta during the last couple minutes of cooking; broccoli florets would also work nicely. The versatile sauce can be doubled and stored in the fridge for about 5 days. It's great on roasted chicken, fried eggs or even potato salad.

Provided by Kay Chun

Categories     weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
1 1/2 cups fresh or frozen peas
3/4 cup/4 ounces smoked almonds
2 garlic cloves
1 1/2 packed cups/1½ ounces fresh basil leaves, plus more for garnish
1 packed cup/1 ounce flat-leaf parsley leaves
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 teaspoon smoked paprika
3/4 cup neutral oil, such as safflower or canola
2 tablespoons lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, adding fresh peas during the last 2 minutes of cooking or frozen peas during the last minute. Reserve 1 cup of the pasta water, then drain pasta and peas.
  • Meanwhile, in a food processor, combine almonds and garlic, and pulse until finely chopped. Add basil, parsley, cheese and paprika. With the machine running, drizzle in oil until well blended and a thick sauce forms. Transfer pesto to a large bowl, stir in lemon juice and season with salt and pepper.
  • Add cooked pasta and ½ cup of the reserved pasta water to the bowl, and season with salt and pepper. Toss to evenly coat pasta in the pesto, then season again as needed. (Add more pasta water if a thinner consistency is desired.)
  • Divide pasta among bowls and garnish with additional cheese and basil.

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